Shrimp and Pork Toast (Kanom Pang Muu Go
Source of Recipe
The chef at wwrecipes - Starters - Shrimp and Pork Toast - November 19, 2001
Recipe Introduction
This dish, which originated in China, has spread throughout Southeast
Asia owing certainly to its ease of preparation and tasty results.
Here is how they do it in Thailand:
List of Ingredients
3 Tbs (45 ml) chopped cilantro (coriander leaves)
3 cloves garlic, chopped
3/4 lb (335 g) raw shrimp, shelled, deveined, and
finely chopped
1/2 lb (225 g) ground pork
1 medium onion, finely chopped
1 scallion (spring onion), finely chopped
1 egg, lightly beaten
1 Tbs (15 ml) Thai fish sauce* (optional)
Salt and freshly ground pepper to taste
10 slices stale French bread, crusts trimmed
Vegetable oil for deep frying
* Available in finer supermarkets and Asian specialty shops Recipe
Pound the cilantro and garlic together to make a paste. Combine with
the shrimp, pork, onion, scallion, egg, fish sauce, salt, and pepper
and mix well. The mixture may be processed in a food processor to
form a coarse paste. Spread the shrimp mixture over the bread to a
thickness of about 1/2 inch (1 cm) and cut into squares or triangles.
Heat the oil in a wok or deep skillet until the surface shimmers. Fry
a few at a time, placing them in the oil meat-side down and turning
them after 1 to 2 minutes, until golden brown on both sides. Drain on
paper towels and keep warm in the oven if not serving immediately.
Serves 4 to 6.
Bon appetit from the Chef and staff at World Wide Recipes
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